Serves 4
35 min
Thai Red Curry Chicken Wings
Recipe GLPR7a86ae2ff5d3a9
Crispy baked chicken wings coated in a vibrant Thai red curry butter glaze infused with lime, honey, and soy sauce. Tender, flavorful, and finished with fresh cilantro for a bright Southeast Asian-inspired main course.
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Ingredients
4 pounds chicken wings, each cut into two drumettes
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 stick unsalted butter, softened
1 tablespoon Thai red curry paste
1 lime lime zest
1 lime lime juice
1 tablespoon honey
1 tablespoon soy sauce
½ cup fresh cilantro, chopped
Directions
Preheat your oven to 400°F. Pat the chicken wing drumettes dry with paper towels to remove excess moisture, which helps them crisp during baking.
In a large bowl, toss the dried chicken wings with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, coating evenly. Arrange the wings in a single layer on a baking sheet lined with parchment paper.
Bake the wings in the preheated oven for 20 to 25 minutes, until they reach an internal temperature of 165°F and the skin begins to turn golden. Remove and set aside.
While the wings bake, prepare the curry glaze: In a small bowl, whisk together the softened unsalted butter, Thai red curry paste, lime zest, lime juice, honey, and soy sauce until smooth and well combined.
Transfer the baked chicken wings to a clean bowl and pour the curry butter glaze over them, tossing gently but thoroughly to coat all pieces evenly.
Serve the Thai red curry chicken wings on a platter and garnish generously with the chopped fresh cilantro. Serve immediately while hot.
